I cook a lot of complex, heavy dishes on my website that are both time and stomach consuming. That is, they are not often healthy! When I am not blogging, I go for quick and easy meals—simple flavors and light dishes that fill me up without filling me out!
This Avocado Tuna Salad is something I have made at least twice a month for the past few years. Upon first glance you might think it is guacamole. In fact, when I was creating this recipe, I tried to merge guacamole with tuna salad. The avocado substitutes for the mayo to make the tuna creamy—avoiding the bad fats mayo brings to the table.
Lots of good stuff in one big bowl! Now just mash it up.
So tasty! I just might have to make a batch tonight.
I usually make enough for dinner and then lunch the next day. Avocado has a reputation for browning, so make sure to put enough lemon juice in the recipe. Also, when you put it in the fridge, press the plastic wrap directly against the tuna to prevent air from getting at the avocado.
Some balsamic vinegar, cucumbers, tomato, and lettuce make this a perfect meal!
Dan Whalen has an Avocado Avocation on his blog The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!